Boiled Custards.
1 quart of milk.
Yolks of 5 eggs and the whites of two—reserving three for the méringue.
6 tablespoonfuls of sugar.
2 teaspoonfuls bitter almond or vanilla flavoring.
Heat the milk; beat yolks and two whites light, and pour the milk upon them. Return to the fire and cook, stirring all the while, until the custard begins to thicken. Let it cool. Season and put into glass cups. Whip the whites to a méringue with a little powdered sugar, and heap upon the top of each.
Fourth Week. Sunday.
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Ox Head Soup.
Roast Breast of Mutton. Hominy Fritters.
Currant Jelly. Lettuce Salad.
Browned Potatoes.
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Pine Apple Ambrosia.
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